Method and device for processing a carcass part of a slaughtered poultry

ABSTRACT

The invention relates to a method and a device for processing a carcass part of slaughtered poultry,
     which carcass part comprises at least part of a rib cage, meat which is naturally present on said rib cage, a neck opening, and a wing joint, the carcass part having an interior which method comprises the following steps:
       applying and fixing the carcass part to a product carrier, which product carrier is moveable and which product carrier engages the interior of the carcass part,   moving a wing-joint positioning member via said neck opening into the interior of the carcass part,   the wing-joint positioning member being provided with one or more wing-joint positioning surfaces, which are arranged in such a manner that, in a defined position of the first wishbone blade with respect to the carcass part,   the wing-joint positioning surfaces hold said wing joint into a predetermined position,   exerting an internal pressure on the carcass part, in such a manner that said one wing joint is supported in the predetermined position by a wing-joint positioning surface of the first wishbone blade.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation of U.S. patent application Ser. No.11/931,617 filed on Oct. 31, 2007, now allowed, which is a continuationof U.S. patent application Ser. No. 11/790,915 filed on Apr. 27, 2007,now U.S. Pat. No. 7,344,437, which is a continuation of U.S. patentapplication Ser. No. 11/292,142 filed on Dec. 1, 2005, now U.S. Pat. No.7,232,366, which is a continuation of U.S. patent application Ser. No.10/741,282 filed on Dec. 19, 2003, now U.S. Pat. No. 6,986,707, whichapplication claims priority to Netherlands Patent Application No.1022236 filed on Dec. 20, 2002 and Netherlands Patent Application No.1022418 filed on Jan. 17, 2003, the contents of all of which areincorporated by reference herein.

The invention relates to methods and devices for processing a carcasspart of slaughtered poultry, which carcass part comprises at least partof the ribs and part of the meat which is naturally present thereon.

The modern consumer of meat products derived from poultry, in particularfrom chicken, has become used to a wide range of choices between a largenumber of high-grade products, such as inner fillets, outer fillets(single, double), drumsticks, legs and wings which have been cut invarious ways. To enable consumer demand to be satisfied, processors ofslaughtered poultry need a flexible method and device for processing acarcass part of slaughtered poultry which allows consumer demand forhigh-quality products to be efficiently satisfied.

For slaughtered poultry to be divided into parts which are attractive tothe consumer, it is traditional for the poultry to be supplied to adividing line. In this line, the poultry is hung by its legs from asuitable hook of a conveyor system which is guided past a number ofprocessing stations.

A known dividing line generally comprises a station in which the fronthalf of the carcass (comprising the breast and that part of the backwhich directly adjoins it) and the back half of the carcass (whichcomprises the legs and that part of the back which connects the legs)are separated from one another. The back half of the carcass isprocessed further in the dividing line still hanging by its legs, whilethe front halves are transferred to a separate filleting line to beprocessed further.

Traditionally, the neck and the neck skin are separated from the carcasswhile it is still in the dividing line. Where the wings are removed fromthe carcass part depends on how the breast meat is harvested. If thebreast meat is scraped off the carcass part, the wings are removed inthe dividing line. In another method used to harvest breast meat, forceis exerted on the wings in order to pull the breast meat off the carcasspart. The wings are then cut or pulled off the breast meat. With thismethod, wings and breast meat are therefore separated from one anotherin the filleting line.

With a view to efficiency and flexibility, it is desirable for it to bepossible for processing operations such as wing cutting (in itsdifferent variants) and the removal of the neck and/or neck skin also tobe carried out in the filleting line.

NL-1014845 describes a device for processing a slaughtered poultryproduct which comprises product carriers which are secured to anoverhead conveyor. This known device for processing a slaughter productcomprises a conveyor which can move along a path and to which a firstbody, which can rotate about a first axis, is connected. A second body,which can rotate about a second axis, is connected to the first body. Afirst actuating device sets various first angular positions of the firstbody with respect to the first axis, while a second actuating devicesets various second angular positions of the second body with respect tothe second axis. A locking device fixes the first and/or second angularposition. The locking device is actuated by actuating cams situated nearthe second axis. The actuating cams can be operated in different angularpositions of the first body and the second body. A slaughter productfixing device connects a breast portion of the slaughter product to thesecond body. The description of NL 1014845 is incorporated by referenceherein.

Both front halves and breast caps, with or without wings, parts ofwings, the neck, the neck skin and/or the backbone, can be applied to aproduct carrier of this type. This known product carrier guides thecarcass part fixed to it past a number of processing stations, it alsobeing possible for the carcass part to be moved into a position withrespect to each of the processing stations a s if the carcass part wereto be hanging from a hook belonging to a dividing line. This way, theproduct carrier can be regarded as a prothesis for the back half whilethe carcass part is transported, as the product carrier of the type ofNL-1014845 takes over the function of the back half in traditionaldividing lines. This has the advantage that processing devices whichcould previously only form part of the dividing line can now also beintegrated into the filleting line.

In practice, it has been found that the possibility of carrying outoperations which hitherto had to be carried out in the dividing line, orwhich it was at least greatly preferred to carry out in the dividingline, in the filleting line offers possibilities with a view tooptimizing the processing of a carcass part which comprises at leastpart of the ribs and part of the meat which is naturally presentthereon.

However, not all the optimizations which have been developed require theuse of a product carrier as described in NL 1014845. Even simplerproduct carriers, for example product carriers which can only be pivotedin a single plane, may be adequate. In addition, it is also the casethat methods and devices according to the invention can be used withoutbeing expressly combined with a product carrier which is moving along apath. In this context, consideration can be given, for example, to theiruse in a stand-alone machine or a device in which the product which isto be processed is moved past the device by hand. Any optimization whichhas been developed may be applied as such, possibly in combination witha prior art method or device. It is also envisaged that two or moreoptimizations are combined.

The object of the invention is to make use of the possibilities foroptimizing the processing of a carcass part of slaughtered poultry. Thisallows high production speeds, a high yield and a high quality of theproducts to be achieved. There is also a greater degree of flexibilitywith regard to the shape, dimensions and weight of the carcass partwhich is to be processed, as well as more flexibility in terms of theend product which can be achieved.

In a first aspect of the invention, this object is achieved by a methodfor processing a carcass part of slaughtered poultry, which carcass partcomprises at least part of a rib cage, meat which is naturally presenton said rib cage, a neck opening, and a wing joint, the carcass parthaving an interior, which method comprises the following steps:

-   -   applying and fixing the carcass part to a product carrier, which        product carrier is moveable and which product carrier engages        the interior of the carcass part,    -   moving a wing-joint positioning member via said neck opening        into the interior of the carcass part, the wing-joint        positioning member being provided with one or more wing-joint        positioning surfaces, which are arranged in such a manner that,        in a defined position of the first wishbone blade with respect        to the carcass part,    -   the wing-joint positioning surfaces hold said wing joint into a        predetermined position,    -   exerting an internal pressure on the carcass part, in such a        manner that said one wing joint is supported in the        predetermined position by a wing-joint positioning surface of        the first wishbone blade.

The method for positioning the wing joints can successfully be appliedto carcass parts without a wishbone. In cases in which the wishbone ispresent but does not have to be cut loose, the wing-joint positioningmember is also suitable for use. In those cases, the wing-jointpositioning member functions as a support for the wing-joint positioningsurfaces. The use of a wing-joint positioning member positions thewing-joint reliably and reproducably to enable accurate processing ofthe wing joint, such as the formation of an incision through thewing-joint without damaging the bones of the joint in the process.

However, in many cases, a wishbone or part of a wishbone has to beremoved or at least cut loose from the carcass part. To cut the fragilewishbone loose from the carcass part, the wing-joint positioning memberis in those cases preferably provided with a suitable cutting edge. Ithas been found that the operation of cutting loose the wishbone (or apart of the wishbone) can be successfully combined with an accurateprocessing operation of the wing joint, such as the formation of anincision through the wing joint without damaging the bones of the jointin the process when such a wing-joint positioning member with a suitablecutting edge is applied.

Before being processed, the carcass part which is to be processed isapplied and fixed to a product carrier. The product carrier which isknown from NL 1014845 is particularly suitable for this purpose. Thisproduct carrier moves the carcass part which is to be processed into thecorrect orientation with respect to a first processing device. Accurateprocessing of the wing joint is carried out in this first processingdevice, and if appropriate the wishbone or that part of the wishbonewhich is present is cut loose and if appropriate removed from thecarcass part.

The wing-joint positioning member is moved into the carcass part via theneck opening. If products with a neck or neck skin are being processed,it is advantageous first of all to move the neck and/or neck skin awayfrom the neck opening, so that it is successfully cleared and thewing-joint positioning member can be introduced into the interior of thecarcass without problems. One or more wing-joint positioning surfacesare arranged on the wing-joint positioning member. When the wing-jointpositioning member is being displaced into position with respect to thecarcass part, the one or more positioning surfaces act to move thewing-joint substantially into a predetermined position, for example bypushing the wing-joint slightly outwards. In this way, the overallpositioning of the wing-joint is realized from interior of the carcass.

To realize accurate positioning of a wing joint, after the wing jointhas been moved into position from the interior of the carcass part, anexternal pressure is exerted on the carcass part by pressure-exertingmeans. These pressure-exerting means ensure that the wing joint comes tobear firmly against said wing-joint positioning surface, in such amanner that it reliably comes to lie in the predetermined position.

The combination of positioning the wing joints from the interior andfrom the outside of the carcass part has the advantage that the positionof the wing joints with respect to the processing device is reliably,accurately and unambiguously defined, and also that the position of thewing joint with respect to the processing device is largely independentof the size, weight and shape of the carcass part to be processed.

In the case of a relatively small or medium-sized, ideally shapedcarcass part, in which each wing joint is located at a relatively shortdistance from the location of the backbone, each wing joint will bepushed outwards, towards the predetermined position, by a wing-jointpositioning surface. In these cases, the wing joint will already bearfirmly against a wing-joint positioning surface and will adopt theposition which is prescribed by this surface. In these cases, pressingon the carcass part from the outside primarily constitutes an additionalguarantee that the wing joint will retain its ideal position with asufficient accuracy during a processing operation.

In the case of a relatively large or less ideally shaped carcass part,there is no guarantee that a wing joint will immediately be positionedas intended by acting on it from the inside of the carcass part by awing-joint positioning surface of the wing-joint positioning member. Insuch cases, the wing joint will not always immediately bear correctlyagainst the associated wing-joint positioning surface. The wing-jointpositioning surface is then merely responsible for overall preliminarypositioning of the wing joint. The pressure-exerting means then apply apreferably targeted pressure to the carcass part from the outside, withthe result that each wing joint still comes to bear correctly againstits associated wing-joint positioning surface, so the wing joints reachthe predetermined position with a high degree of accuracy.

Since the position of the wing joints is thus accurately known andlargely independent of the size and shape of the carcass part, it ispossible for processing operations on the wing joints to be carried outaccurately.

One example of such a processing operation is that of cutting throughsome of the connecting tendons between a wing (or wing part) and theother parts of the carcass part, in such a manner that at least oneconnecting tendon between an outer fillet and a wing or wing partremains intact. The operation of reliably and reproducibly cuttingthrough the wing joint at least largely without damaging the bones ofthe joint is another example of such a processing operation which ispossible on account of accurate positioning of the wing joint.

These two processing operations can be combined by the use of specialwing-cutting blades which are substantially sickle-shaped. These bladesare provided with a facet which prevents the tendons from slipping offthe wing-cutting blade during the cutting operation.

To make a wing joint incision of this nature, the sickle-shapedwing-cutting blades are preferably rotated or moved in some other waysuch that they come to lie around the wing joint.

During the rotary motion, the meat and tissue around the wing joint isalready being cut into. Then, the wing-cutting blades are moved further,with the result that the wing-cutting blades are pulled further throughthe joint. During this further movement, each wing-cutting blade at agiven moment comes into contact with the tendon located inside of thejoint. The continuing movement severs the tendons, with the facet of thewing-cutting blade preventing the tendon from sliding off thewing-cutting blade.

Control means of the wing-cutting blades are preferably adapted to allowto determine whether or not the wing-cutting blades execute the wingjoint incision for each passing product.

In a preferred embodiment in which the wing cutting is carried out usingthe special wing-cutting blades mentioned above and a connecting tendonbetween the outer fillet and wing (part) remains intact, it is possibleto harvest both the breast fillet, the eye meat, the second fillet andthe inner fillets in an advantageous way.

It is in this way possible to carry out the method of harvesting secondfillets as described in EP 0 695 506.

The invention also relates to a device for carrying out the methodaccording to the first aspect of the invention. It is preferable for aplurality of these devices to be accommodated in a turret machine. Thedevices can be positioned either substantially horizontally orsubstantially vertically in a turret machine of this type.

The second aspect of the invention relates to an optimization of theprocessing of a carcass part of slaughtered poultry, which carcass partcomprises at least part of a rib cage, meat which is naturally presenton said rib cage, a neck opening and part of the wishbone, which methodcomprises the following steps:

-   -   applying and fixing the carcass part to a product carrier, which        product carrier is moveable along a path and which product        carrier engages on the inside of the carcass part,    -   moving a block into the carcass part through the neck opening of        the carcass part, which block has a recess for receiving the        wishbone or that part of it which is present, and which block is        arranged between the two limbs of the wishbone or between the        locations at which these limbs would be located if the entire        wishbone were present,    -   cutting the wishbone or that part of it which is present loose        from the carcass part on the side facing the back side of the        carcass part by introducing a first wishbone blade along one        side of the block, the first wishbone blade having a cutting        edge, the contour of which substantially corresponds to the        outer contour of the complete wishbone,    -   introducing two second wishbone blades into the carcass part on        either side along the block, preferably substantially        perpendicular to the first wishbone blade, the second wishbone        blades substantially following the outer contour of the complete        wishbone, and cutting the wishbone or that part of it which is        present loose from the carcass part, in such a manner that the        wishbone or that part of it which is present is enclosed between        the block, the first wishbone blade and the second wishbone        blades,    -   pulling the block, the first wishbone blade and the second        wishbone blades back out of the carcass path together, in such a        manner that the wishbone or that part of it which is present        remains enclosed between the block, the first wishbone blade and        the second wishbone blades and is thereby removed from the        carcass part.

After the processing operation has been carried out on the wing jointswhich are present, it is preferable for the wishbone or that part of thewishbone which is still present to be removed from the carcass part.According to a second aspect of the invention, this is achieved bymoving a block into the carcass part between the two limbs of thewishbone before the first wishbone blade is introduced. If only part ofthe wishbone is still present, the block is introduced into the carcasspart at a position which is such that if the entire wishbone were stillpresent the block would be located between the two limbs of thewishbone. In the block there is a recess which receives the wishbone orthat part of the wishbone which is still present. A block for receivingat least part of the wishbone is known from EP 0 336 162.

The first wishbone blade has a preferably flat cutting part. The shapeof the outer contour of this cutting part substantially corresponds tothe shape of the outer contour of the wishbone, i.e. the cutting parthas a substantially triangular contour. The cutting part is providedwith at least one cutting edge.

In an advantageous embodiment, the cutting part of the first wishboneblade is substantially triangular in shape, with the wide side of thetriangle being wider than the wishbone. As a result, not only thewishbone but also the surrounding meat is cut loose from the carcasspart. This is not only of benefit to the amount of meat recovered butalso ensures that this additional meat is in reality also harvested.

In a preferred embodiment, the wide side of the triangular shape of thefirst wishbone blade is so wide that the meat is cut loose from thecarcass part as far as the immediate vicinity of the wing joint. As aresult, the meat between the wishbone and the wing joint is alsoharvested, whereas previously it remained attached to the carcass part.

The first wishbone blade is arranged along one side of the block in thecarcass part. As a result, the wishbone (or that part of the wishbonewhich is still present in the carcass part) is cut loose on the sidefacing the back side of the carcass part.

Then, two second wishbone blades are stabbed into the carcass part alongthe block on either side of it, substantially perpendicular to the firstwishbone blade. These second wishbone blades substantially follow theouter contour of the wishbone and cut the wishbone loose from thecarcass part.

When the block, the first wishbone blade and the second wishbone bladeshave been arranged in the carcass part, the wishbone is enclosed bythem. The wishbone is removed from the carcass part by the block, thefirst wishbone blade and the second wishbone blades being pulled backsimultaneously.

In an advantageous embodiment, when the block and the first and secondwishbone blades are moved out of the carcass part, they move apart, andthe wishbone is then removed from the block e.g. by the use ofcompressed air. Water can also be used as an alternative to compressedair, or alternatively mechanical means can be employed.

If products with a neck or neck skin are being processed, it isadvantageous first of all to move the neck and/or neck skin away fromthe neck opening, so that the neck opening is successfully cleared andthe first wishbone blade can be introduced in the carcass part withoutproblems. More generally, preferably the neck opening is cleared beforeperforming an operation on the wishbone or a part thereof which ispresent. Under “clearing of the neck opening” a removal of skin and/orcrop fat and/or other tissue is to be understood.

In a further advantageous embodiment, the processing according to thesecond aspect of the invention is carried out in a turret machine. Theproduction rate can be considerably increased in this way, since aplurality of products are processed simultaneously and continuously. Ina traditional system, it is possible to process some 2300 products perhour, whereas with the method according to the invention the productionrate is approximately 3000 products per hour or above, and when themethod according to the invention is used in a turret machine it ispossible to achieve production rates of 5000 products per hour.

In some areas, there is a demand for products in which the wishbone isstill present, albeit partly cut free from the meat. Products of thistype can also be produced with the aid of the method and deviceaccording to the second aspect. In such a case, the first wishbone bladepartly cuts loose the wishbone but the operation of introducing thesecond wishbone blades is omitted. Also, in this case the wishbone isnot removed from the carcass part.

The invention also comprises a device for carrying out the method inaccordance with the second aspect of the invention. It is preferable fora plurality of these devices to be accommodated in a turret machine. Thedevices can be positioned either substantially horizontally orsubstantially vertically in a turret machine of this type.

In a third aspect of the invention, the processing of a carcass part ofslaughtered poultry, which carcass part comprises at least part of a ribcage which is naturally present thereon and part of the skin, thecarcass part having an interior, is further optimized by a method whichcomprises the following steps:

-   -   applying and fixing the carcass part to a product carrier,        -   which product carrier is moveable along a path and is            preferably pivotable in a plurality of planes with respect            to this path,        -   and which product carrier is adapted to engage the interior            of the carcass part,    -   positioning the carcass part with respect to a first processing        unit,    -   removing the skin by moving the carcass part past at least two        pairs of interacting, resiliently mounted skinning rolls, that        part of the carcass part which is to be skinned being pressed        onto the skinning rolls, in such a manner that the skinning        rolls grip the skin which is to be removed and pull it off the        carcass part, the positioning of the skinning rolls with respect        to one another being matched to the contour of the carcass part.

WO 01/03509 has disclosed a device for removing skin from carcass partsin which use is made of a single pair of skinning rolls. The skinningrolls from the device which is known from WO 01/03509 have an additionaldegree of freedom, so that they can be positioned optimally with respectto the carcass part.

A drawback of the known device is its mechanical complexity resultingfrom the addition of the additional degree of freedom of the skinningrolls. This also makes the structure susceptible to faults.

The product carrier which is known from NL 1014845 is designed to changethe position of the carcass part as it is being moved along the path. Itis therefore possible to adapt the position of the carcass part as itmoves past the skinning rolls. This means that the optimal position ofthe carcass part to be skinned can always be achieved.

To optimize the skinning of the carcass parts, two pairs of skinningrolls which are arranged resiliently are used in the method according tothe third aspect of the invention. In addition, the skinning rolls adopta position with respect to one another which is such that, as seen inthe conveying direction of the carcass part, they substantially followthe contour of the carcass part (or at least a part of this carcasspart) which is to be skinned.

As it moves past the skinning rolls, the carcass part is to some degreepressed against the resiliently mounted skinning rolls. As a result ofthe skinning rolls being arranged with respect to one another in such amanner that they substantially follow the contour of the carcass part,the pressure is substantially equally distributed over the entireperiphery of the carcass part, which is of benefit to a gentle andflexible execution of the skinning process.

It is preferable for at least part of the skin which is to be removed tobe tucked up to some extent before the carcass part is guided over theskinning rolls. The advantage of tucking up the skin is that theskinning rolls can obtain a better grip on the skin which is to bepulled off. This results in a much more reliable skinning process inparticular in the case of dry and/or hung products.

If both back skin and breast skin is present on the carcass part, thebreast skin is preferably removed before the back skin is removed. Whileprocessing a carcass part as such, mounted on any suitable carrier, onwhich carcass part both back skin and breast skin is present, a removalof the breast skin before a removal of the back skin is advantageouslyperformed with skinning rolls, or a combination of scraping means androlls, the rolls being oriented parallel to the longitudinal directionof the breastbone, or at right angles thereto.

The use of this principle can be applied to the skinning of all types ofcarcass parts (such as leg parts, back pieces, breast caps, etc.) and isexpressly not restricted to the skinning of carcass parts of the typedescribed above. It is also possible for rind-removal rolls, optionallyin combination with scraper elements, to be used instead of theconventional skinning rolls.

The invention also relates to a device for carrying out the method inaccordance with the third aspect of the invention.

According to a fourth aspect of the invention, the processing of acarcass part of slaughtered poultry, which carcass part comprises atleast part of a rib cage, part of the meat which is naturally present onsaid rib cage, part of at least one of the wings and part of the backskin, the breast skin and the wing skin, the carcass part having aninterior, is further optimized by a method which comprises the followingsteps:

-   -   applying and fixing the carcass part to a product carrier, which        product carrier is moveable along a path in a conveying        direction and is preferably pivotable in a plurality of planes        with respect to this path, and which product carrier is        preferably adapted to engage the interior of the carcass part,    -   positioning the carcass part with respect to a first processing        unit,    -   making a first incision in the skin in the region of the        connection between body and wing, on the breast side, in such a        manner that the first incision on any carcass part is located at        virtually the same position on the carcass part, irrespective of        the size of the product,    -   removing the breast skin by moving the carcass part past at        least one pair of interacting skinning rolls, in such a manner        that the skinning rolls grip the breast skin and pull it off the        carcass part, the breast skin tearing off at the first incision        which was made in the skin, with the result that the back skin        and the wing skin remain connected to the carcass part,    -   positioning the carcass part with respect to a second processing        unit, with the carcass part located in a first orientation with        respect to the conveying direction,    -   cutting into the skin in the region of the connection between        body and wing, on the side of the back, with the carcass part,        during the cutting operation, being moved from the first        orientation into a second orientation with respect to the        conveying direction, so that a curved second incision is formed,    -   removing the back skin by moving the carcass part past at least        one pair of interacting skinning rolls, in such a manner that        the skinning rolls grip the back skin and pull it off the        carcass part, the back skin tearing off at the second incision        between body and wing, with the result that a predetermined part        of the wing skin remains connected to the carcass part.

In most cases, it is desirable for the products of the wings of theslaughtered poultry still to be provided with skin, while the productsformed from the breast and/or back meat are preferably supplied inskinless form. Hitherto, this has been achieved by cutting into the skinon both the breast side and the back side at the transition between bodyand wing in the filleting line. In the known methods, this is carriedout using fixedly disposed blades or by hand.

Then, the skin is pulled off the breast and back in the known methods byat least one pair of interacting skinning rolls. The incisions whichhave been made in the skin ensure that the skin tears off where theincisions are located.

Particularly in view of the variation in shape and size of the carcassparts to be processed, with the known methods it was not possible forthe incisions to be formed in the skin of the carcass part at anaccurate, reproducible, predetermined location. Consequently, thelocation at which the skin would tear was impossible to accuratelypredetermine.

However, this is possible with the fourth aspect of the invention.Firstly, the use of a product carrier which can be pivoted in aplurality of planes offers options for accurate positioning of thecarcass part with respect to the blades which make the incisions.

Also the product carrier executes a movement while the second incisionis being made. Consequently, the shape of the incision can deviate fromthe standard straight incision made by a static blade or from theslightly curved incision made by a rotating blade. This allows the shapeof the incision to be optimized. Since the flexibility of the productcarrier enables carcass parts which are to be processed to be positionedreproducibly with respect to the processing units, the incision is alsomade at the optimal position in the carcass part.

Preferably the depth of the incision made by the blades is adjusted withsufficient accuracy for only the skin to be cut into while the meatbelow is not touched. This applies to both the first incision and thesecond incision. Preferably, this is achieved by mounting a retainingdevice adjacent to the cutting means that prevents the cutting meansfrom cutting too deep in the carcass part. In case of a the cuttingmeans being a rotating knife, the retaining device is preferably a disc.This disc has on its side facing the rotating knife a diameter which issomewhat smaller than the diameter of the rotating knife. Further awayfrom the rotating knife, the diameter of the disc is preferably the sameas the diameter of the rotating knife.

In the method according to the fourth aspect of the invention, it notnecessary to use a product carrier that engages the interior of thecarcass part. It is also envisaged that carriers are used that engagethe outside of the carcass part. It is envisaged that the transitionfrom the first position to the second position can be actuated by meansthat engage the carrier or by means that engage directly on the carcasspart.

In a further advantageous embodiment, the breast meat is pushed awayslightly from the region where the first incision is to be made beforethis first incision is actually made. The result of this is that theskin is taut at the corresponding location, so that the incision can bemade more easily and more accurately. This also limits the risk ofbreast meat being touched when the incision in the skin is being made.

It is preferable for the carcass part, before it enters the secondprocessing device, to be in an orientation with respect to the conveyingdirection in which the longitudinal axis of the carcass part is orientedsubstantially vertically and perpendicular to the conveying direction,and with its back side facing in the downstream direction. Duringcutting, the carcass part is preferably rotated into an orientation inwhich the longitudinal axis of the carcass part is positionedsubstantially horizontally, parallel to the conveying direction, and theneck opening of the carcass part faces upstream. As a result, it ispossible for the second incision to run at least partially around thestart of the wing.

It is preferable for at least part of the skin which is to be removed tobe tucked up to some extent before the carcass part is guided over theskinning rolls. The advantage of tucking up the skin is that theskinning rolls acquire a better grip on the skin which is to be pulledoff. This results in a much more reliable skinning process in particularin the case of dry and/or hung products.

The invention also relates to a device for carrying out the methodaccording to the fourth aspect of the invention.

According to a fifth aspect of the invention, the processing of acarcass part of slaughtered poultry, which carcass part comprises atleast part of a rib cage, which is naturally present on said rib cage onboth the breast side and the back side, the carcass part having aninterior, is further optimized by a method which comprises the followingsteps:

-   -   applying and fixing the carcass part to a product carrier, which        product carrier is moveable along a path and is preferably        pivotable in a plurality of planes with respect to this path,        and which product carrier engages the interior of the carcass        part,    -   making two incisions in the meat on the back side of the carcass        part, which incisions extend on either side of the backbone or        the location in the carcass part where the backbone was located        before being removed, and run substantially parallel thereto,    -   loosening the back and shoulder meat from the bone parts of the        body of the carcass part, in such a manner that a connection        between the back and shoulder meat, on the one hand, and the        breast meat—which is still connected to the bone parts of the        body of the carcass part—on the other hand continues to exist,        the back and shoulder meat being removed by the use of scraper        means which initiate scraping from the incisions which have        already been made on either side of the backbone,    -   removing the breast meat from the bone parts of the body of the        carcass part, in such a manner the breast, back and shoulder        meat is all still joined together when it is removed in its        entirety from the bone parts of the body of the carcass part.

Hitherto, the known methods have substantially harvested the breast meatas a fillet. The back and shoulder meat, which is much more difficult toremove, remained behind on the bone parts of the body of the carcasspart and was often harvested later, in pieces, separately from thebreast meat. Consequently, the back and shoulder meat had to be sold ata lower price than the breast meat, whereas its quality is equally good.

In addition, when the fillet is being pulled off using the method whichhas been known hitherto, meat often remains behind on the bone parts ofthe body of the carcass, while bone parts often come off with the meatwhich has been pulled off. The fifth aspect of the invention greatlyimproves this situation.

According to the fifth aspect of the invention, the back and shouldermeat is now harvested in such a manner that it remains connected to thebreast meat, so that the entire unit comprising breast, back andshoulder meat can be sold as a fillet. It is preferable for the fifthaspect of the invention to be combined with a preferred embodiment ofthe second aspect of the invention, in which the eye meat is alsoharvested. This results in the formation of a large fillet whichcomprises breast meat, back meat, shoulder meat, eye meat and the secondfillet.

To enable large fillets of this type to be harvested, first of all twolong incisions are made in the back meat, substantially parallel to andon either side of the backbone. These incisions can be made, forexample, using rotating blades. When making these incisions, it ispreferable to prevent bone parts of the body of the carcass part frombeing touched by the blades.

Resiliently mounted scraper means are arranged on both sides of thecarcass part. They start scraping during the cutting along the backboneas soon as the wing joints have passed the scraper means. While thecarcass part is passing the scraper device, the resiliently mountedscraper means follow the contour of the carcass part and in this waydetach the back and shoulder meat from the bone parts of the body of thecarcass part. The connection between breast meat, on the one hand, andback and shoulder meat, on the other hand, is maintained.

In an advantageous embodiment in which at least the first aspect and thefifth aspect of the invention are combined with one another, the scrapermeans preferably begin scraping both from the incisions along the backbone and from the wing-joint incisions.

It is preferable for the scraper means to be actuated pneumatically assoon as the wing joints have passed.

The form of the scraper means is preferably such that they keep the meatwhich has been scraped off away from the bone parts of the body of thecarcass part. In this way, a space is formed between the bone parts ofthe body of the carcass part and the back and shoulder meat. This spaceis used to make an incision, using a small blade, which is preferablymounted resiliently and is preferably secured to a guide, beneath theshoulder blade. During the removal of the fillet, which comprises breastmeat, back meat, shoulder meat and preferably also eye meat and thesecond fillet, from the bone parts of the body of the carcass part at alater stage, this incision functions as an initiation point for theseparation of fillet and bone parts of the body.

When using the method according to the fifth aspect of the invention, itis also possible to harvest fillets on which the skin is still present.This increases the overall efficiency which can be achieved using themethod.

The invention also relates to a device for carrying out the method inaccordance with the fifth aspect of the invention.

According to a sixth aspect of the invention, the processing of acarcass part of slaughtered poultry, which carcass part comprises atleast part of a rib cage, part of the meat which is naturally present onsaid rib cage and part of at least one of the wings, the carcass parthaving an interior, is further optimized by a method which comprises thefollowing steps:

-   -   applying and fixing the carcass part to a product carrier, which        product carrier is moveable along a path and is preferably        pivotable in a plurality of planes with respect to this path,        and which product carrier is adapted to engage the interior of        the carcass part,    -   positioning the carcass part in such a manner that the        longitudinal axis of the carcass part is located substantially        vertically and substantially perpendicular to the conveying        direction of the product carrier, and the wings or wing parts        which are present hang downwards, substantially in the direction        of the longitudinal axis of the carcass part,    -   introducing the hanging wings or wing parts between horizontal        guides, which extend substantially in the conveying direction of        the product carriers,    -   retaining the wings or wing parts which are present while the        product carrier conveys the bone parts of the body of the        carcass part onwards, with a first incision being made at the        same time at the start of the wings, in such a manner that the        wings or wing parts which are present remain connected to the        breast meat which is present on the carcass part,    -   increasing the distance between the wings or wing parts which        are present and the bone parts of the body of the carcass part        by exerting a force on the wings or wing parts which are        present, in such a manner that the fillet, which comprises        breast meat, back meat, shoulder meat and possibly eye meat, and        the wings or wing parts which are present are together pulled        off the bone parts of the body of the carcass,    -   conveying the set comprising fillet and the wings or wing parts        which are present in the downwards direction,    -   separating the fillets and the wings or wing parts which are        present at a location below the level at which the processing of        the products begins,    -   discharging fillets and wings, at a location below the level at        which the processing of the products begins.

An advantageous way of harvesting fillets from carcass parts ofslaughtered poultry is known from EP 0 551 156. The method of harvestingfillets described in this document is suitable for carcass parts whichcomprise at least part of one of the wings.

During the harvesting of the fillets in the known way, the wings or wingparts which are present are retained while the bone parts of the body ofthe carcass part are conveyed onwards. In this method, a first incisionis also made at the wing joint. The application of a force to the wingsor wing parts which are present, which force is directed away from thecarcass part, and an increase in the distance between the bone parts ofthe body of the carcass and the wings or wing parts causes the fillet tobe pulled off the bone parts of the body of the carcass. As the laststep, the wings are separated from the breast fillets.

In the known device, the carcass parts are introduced into theprocessing device in a position which was hitherto customary infilleting lines, specifically with the longitudinal axis of the carcasspart oriented substantially vertically and the neck opening facingupwards. However, this has the drawback that in the processing devicefor carrying out this method the location where the wings are retainedand cut into, the location where the wings are separated from thefillets and the location where the wings and the fillets are dischargedfrom the processing device have to be relatively close together. Thisinevitably leads to design compromises.

When using a product carrier as described in NL 1014845, it is possiblefor the product to be introduced into the processing device “on itshead”. This makes it possible for the wings to be pulled downwards awayfrom the bone parts of the body of the carcass part, instead of havingto be pulled away upwards, in the manner which is known from EP 0 551156.

The operation of discharging the fillets and the wings or wing parts iscarried out by allowing the fillets and the wings or wing parts to droponto a conveyor belt. This conveyor belt therefore has to be arrangedbeneath the point at which the fillets and the wings or wing parts areseparated from one another. In the known device, this point had to belocated above the point at which the products enter the processingdevice. This leads to design problems on account of the lack of space.

In the method according to the sixth aspect of the invention, it ispossible for the conveyor belt to be positioned beneath the completeprocessing device. As an additional advantage, it is also possible toconsiderably increase the distance over which the fillet is pulled offthe bone parts of the body of the carcass part.

The invention also relates to a device for carrying out the method inaccordance with the sixth aspect of the invention.

Devices and methods in accordance with various aspects of the inventionwill be explained in more detail below with reference to the appendeddrawing, which shows non-limiting exemplary embodiments and in which:

FIG. 1—shows an example of a product carrier which is suitable for usein the invention,

FIG. 2—shows the way in which a carcass part is arranged on the productcarrier shown in FIG. 1,

FIG. 3—shows the stretching of the wings of a carcass part,

FIG. 4—shows part of an example of a device in accordance with the firstaspect of the invention,

FIG. 5—shows wing-cutting blades in accordance with the first aspect ofthe invention,

FIG. 6—shows devices in accordance with the first or second aspect ofthe invention, accommodated in a turret machine,

FIG. 7—shows devices in accordance with the first or second aspect ofthe invention, accommodated in an alternative machine,

FIG. 8—shows an example of part of the device in accordance with thesecond aspect of the invention,

FIG. 9—shows an example of part of the device in accordance with thesecond aspect of the invention,

FIG. 10—shows an example of the device in accordance with the thirdaspect of the invention,

FIG. 11—shows a diagrammatic front view of the device shown in FIG. 10,

FIG. 12—shows a possible embodiment of the method in accordance with thethird or fourth aspect of the invention,

FIG. 13—shows a possible embodiment of the method in accordance with thefirst part of the fourth aspect of the invention,

FIG. 14—shows a number of details from FIG. 13,

FIG. 15—diagrammatically depicts a possible embodiment of the method inaccordance with the second part of the fourth aspect of the invention inside view,

FIG. 16—shows a possible embodiment of the method in accordance with thefirst part of the fourth aspect of the invention,

FIG. 17—diagrammatically depicts a possible embodiment of the method inaccordance with the first part of the fourth aspect of the invention ina front view,

FIG. 18—diagrammatically depicts a possible embodiment of the method inaccordance with the fifth aspect of the invention,

FIG. 19—shows a possible embodiment of the device in accordance with thefifth aspect of the invention,

FIG. 20—shows a possible embodiment of the device in accordance with thesixth aspect of the invention,

FIG. 21—shows a detail from FIG. 20,

FIG. 22—shows a possible embodiment of a device for removing crop fatand/or neck skin,

FIG. 23—shows a possible embodiment of a device for preparing for theharvesting of second fillets,

FIG. 24—shows the manual harvesting of second fillets,

FIG. 25—shows the automatic harvesting of second fillets,

FIG. 26—shows a possible embodiment of the way in which parts are cutoff the carcass part.

FIG. 1 shows an example of a product carrier 2 which is suitable for usein all aspects of the invention. This product carrier 2 is designed tosupport and retain the carcass part 1 which is being processed. Theproduct carrier 2 is designed to move along a path. This is realized,for example, by securing the product carrier 2 to an overhead conveyor.

The product carrier 2 shown in FIG. 1 is pivotable in a plurality ofplanes, for example as indicated by arrow A and arrow B. The productcarrier 2 can execute these movements either separately or incombination, while it is being conveyed along the path. The productcarrier 2 also comprises an engagement surface 4, by means of which theproduct carrier 2 engages on the interior of the carcass part 1, i.e. onthe inside of the rib cage (or that part of it which is present in thecarcass part 1). The product carrier 2 also has a fixing means 3 whichretains the carcass part 1 on the product carrier 2 irrespective of theposition which the latter adopts.

FIGS. 2 a and 2 b show the way in which a carcass part 1 is applied tothe product carrier 2. FIG. 2 c shows a front half which has beenapplied to the product carrier 2, but other types of carcass parts canalso be processed. In this context, consideration may be given, forexample, to a variation in types of front halves (with complete wings,with wings without their tips, with wings with second-part incision,without wings, with neck, with neck skin, etc.), breast caps, carcassparts without backbone, etc. The carcass parts which are to beprocessed, before being processed, in each case comprise at least partof the ribs and part of the meat which is naturally present thereon.

As soon as the carcass part 1 has been applied and fixed to the productcarrier 2, it can successively undergo various processing operations,which ultimately involve various parts of the carcass part 1 beingseparated.

Prior to the processing operations, the product carrier 2 can guide thecarcass part 1 which is to be processed through a wing-stretchingmodule. This has the advantage that after having passed this module allthe wings or wing parts which are present are hanging in a more or lessreproducible position with respect to the carcass part 1. Carcass partswithout wing parts are preferably guided around this module.

FIG. 3 shows an example of a wing-stretching module. This module in thiscase comprises two rotating elements 11 which are positioned at acertain distance from one another. The carcass part 1 is guided betweenthe rotating elements 11, with resilient elements 12 which arepositioned on the rotating elements 11 stretching the wings or wingparts. These resilient elements 12 may, for example, be formed by rubberplucking fingers. FIG. 3 b also shows the direction of rotation of thetwo rotating elements 11; in FIG. 3 a, T denotes the conveying directionof the carcass part 1 as it follows the path.

A carcass part 1 which, in addition to at least part of the rib cage andwhich is naturally present thereon, also comprises a neck opening and awing joint, preferably with at least a part of the wing still attachedto the wing joint can be processed using a device and a method inaccordance with the first aspect of the invention.

The device in accordance with the first aspect of the inventioncomprises a wing-joint positioning member 21, which is designed to beintroduced into the carcass part 1. This wing-joint positioning member21 is provided with one or more wing-joint positioning surfaces 22. Inthe exemplary embodiment shown in FIG. 4, there are two of thesesurfaces. In the exemplary embodiment of FIG. 4, the wing-jointpositioning member 21 is provided with a cutting edge 21′ for cuttingthe wishbone loose from the other parts of the carcass part.

The wing-joint positioning surfaces 22 are arranged in such a mannerthat in a defined position of the wing-joint positioning member 21 withrespect to the carcass part 1 (for example the lowest position of thewing-joint positioning member 21 with respect to the carcass part 1)they each hold a wing joint at least substantially into a predetermined,reproducible position from the inside of the carcass part 1.

Furthermore, the device comprises pressure-exerting means 23 forpressing on the carcass part 1 from the outside. In this way, any wingjoint which is present is reproducibly supported by thejoint-positioning surface 22 of the wing-joint positioning member 21. Asa result, the wing joints which are present are accurately held into thepredetermined position in a particularly reliable way.

If the carcass part 1 also comprises at least part of the wishbone,which has to be cut loose from the carcass part it is advantageous ifthe wing-joint positioning member 21 is also designed to at leastpartially cut that part of the wishbone which is present loose from thecarcass part 1. To this end, the wing-joint positioning member ispreferably provided with a suitable cutting edge 21′. Further means mayalso be present for cutting the wishbone (or that part of the wishbonewhich is present) loose and removing it from the carcass part 1. In thiscontext, consideration may be given, for example, to a combination ofthe first aspect of the invention with the second aspect of theinvention. In that case, the wing-joint positioning member 21 is used asfirst wishbone blade, which first wishbone blade is described inrelation to the second aspect of the invention.

Accurate positioning of the wing joints is important if it is desiredfor accurate processing operations to be carried out on the wing joints.

Such a situation arises if the carcass part 1 also comprises one or moreinner fillets (also known as “second fillets”). In that case, it isdesirable for just some of the connecting tendons between a wing partand the other parts of the carcass part 1 to be cut through, in such amanner that at least one connecting tendon between the outer fillet anda wing part remains intact. As a result, during the harvesting of theouter fillet the inner fillets remain behind on the bone parts of thebody of the carcass part 1, and the inner fillets can then be harvestedautomatically or manually in a known way (preferably as described in EP0 695 506). One advantage of manual harvesting is that final inspectionof the carcass part 1 can then take place at the same time.

Another example of a processing operation on the wing joint whichrequires accurate positioning is the cutting through of the wing joint,in which case the wing-cutting blade which is used to make the incisionmoves substantially between the bone parts of each wing joint, and inwhich case after the cutting operation a connection remains between thewing part and an other part of the carcass part 1.

According to the first aspect of the invention, these two accurateprocessing operations are preferably carried out using specialsickle-shaped wing-cutting blades 24 which comprise a facet 25 whichprevents the tendons which are to be cut through from slipping off theblade during the cutting operation. The blades also act as a wedge whichpushes the bone parts of the wing joint apart. FIG. 5 shows theintroduction of the wing-cutting blades 24.

To enable high production rates to be achieved, it is preferable for anumber of devices in accordance with the first aspect of the inventionto be accommodated in a turret machine, as shown in FIG. 6. FIG. 7 showsan alternative arrangement.

In the case of processing of products having a neck or neck skin, theneck or neck skin may impede the introduction of the wing-jointpositioning member 21. To prevent this, the device according to theinvention is preferably provided with means which hold the neck or neckskin away from the neck opening, for example guides.

It is preferable for the device and method in accordance with the firstaspect of the invention to be combined with the device and method inaccordance with the second aspect of the invention. In that case, thewing-joint positioning member 21 is provided with a suitable cuttingedge, so that the wing-joint positioning member can be used as firstwishbone blade.

The second aspect of the invention relates to a method and device forthe processing of a carcass part 1 of slaughtered poultry. The carcassparts which can be processed in accordance with the corresponding methodand using the corresponding device comprise at least part of the ribs,part of the meat which is naturally present thereon, a neck opening andpart of the wishbone. In the example described below, the entirewishbone is present.

In the second aspect of the invention too, the carcass part 1 which isto be processed is applied and fixed to a product carrier 2 of the typedescribed above.

To enable the wishbone to be removed, a block is introduced into thecarcass part 1 through the neck opening. The block has a recess forreceiving the wishbone and is arranged between the two limbs of thewishbone.

Then, a first wishbone blade 21 is introduced into the carcass part 1via the neck opening, in such a manner that it is positioned next to oneside of the block in the carcass part 1.

The first wishbone blade 21 has a cutting edge, the contour of whichsubstantially corresponds to the outer contour of the complete wishbone,so that as it is introduced it cuts loose that side of the wishbonewhich faces the back side of the carcass part 1. In this example, thefirst wishbone blade 21 is substantially in the shape of an arrow.

Then, two second wishbone blades 31 are moved into the carcass part 1along either side of the block, substantially perpendicular to the firstwishbone blade 21. The second wishbone blades 31 substantially followthe outer contour of the wishbone and cut the wishbone off the carcasspart 1. The wishbone which has been cut loose is then enclosed betweenthe block, the first wishbone blade 21 and the second wishbone blades31.

To remove the wishbone from the carcass part 1, the block, the firstwishbone blade 21 and the second wishbone blades 31 are together pulledback out of the carcass part 1 while the wishbone remains enclosedbetween the block, the first wishbone blade 21 and the second wishboneblades 31. In this way, the wishbone is removed from the carcass part 1.

To combine the first and second aspects of the invention, the firstwishbone blade 21 is preferably provided with wing-joint positioningsurfaces 22.

FIGS. 8 and 9 show additional cutting surfaces 32 which are added to thefirst wishbone blade 21. The addition of these additional cuttingsurfaces 32 further widens the first wishbone blade 21 on the wide sideof the arrowhead. This makes the first wishbone blade 21 significantlywider on the wide side than the wishbone at that location.

The local widening of the first wishbone blade 21 allows the meat to becut loose from the underlying bone parts as far as the immediatevicinity of the wing surface. This ensures that the meat between thewishbone and the wing joint is harvested with the fillet.

When the wishbone has been removed from the carcass part 1, the firstwishbone blade 21 and the second wishbone blades 31 are moved back to agreater distance from the block. In the first instance, the wishbone isthen still on the block. It is preferable to use compressed air toremove the wishbone from the block. The device preferably comprisescompressed-air means for removing the wishbone or that part of thewishbone which is present from the block.

In the case of processing products with a neck or neck skin, the neck orneck skin may impede the introduction of the block and/or the firstwishbone blade 21. To prevent this, the device according to theinvention is preferably provided with means which hold the neck or neckskin away from the opening, for example guides.

To enable high production rates to be achieved, it is preferable for anumber of devices in accordance with the second aspect of the inventionto be accommodated in a turret machine, as shown in FIGS. 6 and 7.

The third aspect of the invention relates to optimization of theprocessing of carcass parts which at least comprise part of the ribs,part of the meat which is naturally present thereon and part of theskin.

In the third aspect of the invention too, the carcass part 1 which is tobe processed is applied and fixed to a product carrier 2 of the typedescribed above.

In the exemplary embodiment described, prior to the actual skinning atleast part of the skin which is to be removed is tucked up using atucking-up means 51, such as for example the toothed block on a sprungarm 52 shown in FIG. 12 a. However, the tucking-up means 51 may also bedesigned in a completely different form, for example as a rough brush oras a helical tucking-up means.

The carcass part 1 is then moved past at least two pairs of interacting,resiliently mounted skinning rolls 41 ab, 42 ab. That part of thecarcass part 1 which is to be skinned is pressed onto the skinning rolls41 ab, 42 ab, in such a manner that the skinning rolls 41 ab, 42 ab gripthe skin which is to be removed and pull it off the carcass part 1.

According to the third aspect of the invention, the positioning of theskinning rolls 41 ab, 42 ab with respect to one another is matched tothe expected contour of the carcass part 1, i.e. the contour of thecarcass part 1, as seen in the opposite direction to the conveyingdirection T, overall corresponds to the shape of the space between theskinning rolls 41 ab, 42 ab.

To further optimize the skinning operation, the orientation of thecarcass part 1 with respect to the skinning rolls 41 ab, 42 ab isadapted as it moves past the said skinning rolls 41 ab, 42 ab, so thatthe carcass part 1 is always positioned as optimally as possible withrespect to the skinning rolls 41 ab, 42 ab.

It is preferable for the skinning rolls 41 ab, 42 ab to be provided witha helical profile. Other profiles, for example with teeth, are alsopossible, however.

As an alternative to the conventional skinning rolls, it is alsopossible to use rind-removal rolls, optionally in combination withscraper elements.

If both back skin and breast skin are present on the carcass part 1, itis preferable for the breast skin to be removed before the back skin isremoved.

The fourth aspect of the invention relates to processing of carcassparts which comprise at least part of the ribs, part of the meat whichis naturally present thereon, part of at least one of the wings and partof the back skin, the breast skin and the wing skin.

In the fourth aspect of the invention too, the carcass part 1 which isto be processed is applied and fixed to a product carrier 2 of the typedescribed above.

Then, the carcass part 1 is positioned accurately and reproducibly withrespect to a first processing unit, which is designed to make a firstincision 56 in the skin. In the example described, this positioning isat least partially realized by an active role of the product carrier 2.

The example shown in FIG. 13 also makes use of two moveablebreast-positioning plates 53. There are preferably also means whichpress the breast meat slightly away from the location where the incisionis to be made.

In the first processing unit, which forms part of the device inaccordance with the fourth aspect of the invention, an accurate,reproducible first incision 56 is made in the skin in the region of theconnection between body and wing, on the side of the breast, in such amanner that the first incision 56 comes to lie at virtually the samelocation on the carcass part 1 of each product, irrespective of the sizeof the product. This is made possible by the accurate positioning of theproduct carrier 2 with respect to the first processing unit. In thiscontext, it is particularly advantageous for the product carrier 2 usedto engage on the inside of the carcass part 1, with the result that thedeviations which are to be corrected for with respect to an averageproduct are relatively small.

First cutting means 55, which in the exemplary embodiment shown aredesigned as two static blades, are provided for the purpose of makingthe first incision 56.

FIGS. 14 a and 14 b show the first cutting means 55 and thebreast-positioning plates 53 in more detail.

In accordance with FIG. 12 a and FIG. 13, at least part of the breastskin is tucked up after positioning. This can be done, for example,using the toothed block on a sprung arm 52 shown in FIG. 12 a. However,the tucking-up means 51 may also be of completely different design, forexample may be formed by a rough brush or a helical tucking-up means.The advantage of tucking up the skin is that the skinning rolls 54 gaina better grip on the skin which is to be pulled off. This results in amuch more reliable skinning process in particular in the case of dryand/or hung products.

After it has been tucked up, the breast skin is removed. This isachieved by moving the carcass part 1 past at least one pair ofinteracting skinning rolls 54, in such a manner that the skinning rolls54 grip the breast skin and pull it off the carcass part 1. In theprocess, the breast skin tears off at the first incision 56 made in theskin, with the result that the back skin and the wing skin remainconnected to the carcass part 1.

Then, the carcass part 1 is accurately and reproducibly positioned withrespect to a second processing unit, which is designed to make a secondincision 62 in the skin. In the example described, this positioning isat least partially realized by an active role being played by theproduct carrier 2.

The carcass part 1 is in a defined first orientation with respect to theconveying direction T as it enters the second processing unit. In theexample shown in FIG. 15 a, this orientation involves the longitudinalaxis of the carcass part 1 being oriented substantially vertically andperpendicular to the conveying direction T, and with the back side ofthe carcass part 1 facing in the downstream direction.

Second cutting means 61 then make an accurate and reproducible incisionin the skin in the region of the connection between body and wing, onthe side of the back. While the second incision 62 is being made, thecarcass part 1 is moved from the first orientation into a secondorientation with respect to the conveying direction, so that a curvedsecond incision 62 is formed. In the example shown in FIGS. 15, 16 and17, the second cutting means 61 are designed as two rotating blades. Oneexample of a second orientation is shown in FIG. 15 b, wherein, in thesecond orientation, the longitudinal axis of the carcass part 1 comes tolie substantially horizontally, parallel to the conveying direction, andthe neck opening of the carcass part 1 faces upstream.

The transition from the first orientation to the second orientation isillustrated in FIGS. 15 a and 15 b. FIG. 15 b also shows the curvedsecond incision 62.

After the breast skin has been tucked up, in a similar manner to thetucking-up of the breast skin, the back skin is removed as a result ofthe carcass part 1 being moved past at least one pair of interactingskinning rolls 54, in such a manner that the skinning rolls 54 grip theback skin and pull it off the carcass part 1. The back skin tears off atthe second incision 62 between body and wing, with the result that apredetermined part of the wing skin remains connected to the carcasspart 1.

Both the first and the second cutting means 61 are preferably to beadjusted in such a way that they only cut into the skin and do not touchthe meat below it. As a result, the fillets retain an intact surface.

The fifth aspect of the invention relates to processing of carcass partswhich comprise at least part of the ribs and part of the meat which isnaturally present thereon, on both the breast side and the back side.

In the fifth aspect of the invention too, the carcass part 1 which is tobe processed is applied and fixed to a product carrier 2 of the typedescribed above.

Back-cutting means 71 make two incisions in the meat on the back side ofthe carcass part 1. These incisions extend on either side of thebackbone (or the location in the carcass part 1 where the backbone waslocated before being removed), and run substantially parallel thereto.This is shown in FIGS. 18 and 19. In this example, the back-cuttingmeans 71 are designed as rotating blades.

Scraper means 72 loosen the back and shoulder meat from the bone partsof the body of the carcass part 1, in such a manner that a connectionbetween the back and shoulder meat, on the one hand, and the breastmeat—which is still connected to the bone parts of the body of thecarcass part 1—on the other hand remains in existence. The scraper means72 start scraping from the incisions which have already been made by theback-cutting means 71 on either side of the backbone. If a wing-jointincision has also been made, for example by the sickle-shapedwing-cutting blades 24, the scraping preferably begins from both theincisions which have been made by the back-cutting means 71 on eitherside of the backbone and from the wing-joint incisions.

The scraper means 72 are preferably mounted resiliently and arepreferably actuated pneumatically after the wing joints have moved past.

The scraper means 72 shown in FIG. 19 and the guide plates 73 whichfollow them are formed in such a manner that they hold the meat whichhas been scraped off at a certain distance from the bone parts of thebody of the carcass part 1. As a result, a space is formed between thesaid bone parts and the back and shoulder meat. In the example shown inFIG. 19, this space is used for an incision to be made beneath theshoulder blade by small resiliently mounted blades 74. As a result, thepellicle which is present can be harvested more easily with the meat.

Then, the breast meat is removed from the bone parts of the body of thecarcass part 1, in such a manner that the breast meat, back meat andshoulder meat is still connected when it is removed in its entirety fromthe bone parts of the body of the carcass part 1, for example using themethod and device in accordance with the sixth aspect of the invention.

The sixth aspect of the invention relates to processing of carcass partswhich comprise at least part of the ribs, part of the meat which isnaturally present thereon and part of at least one of the wings.

In the sixth aspect of the invention too, the carcass part 1 which is tobe processed is applied and fixed to a product carrier 2 of the typedescribed above.

The carcass part 1 is moved into a position in which its longitudinalaxis is located substantially vertically and substantially perpendicularto the conveying direction of the product carrier 2, and the wings orwing parts 91 which are present are hanging downwards, substantially inthe direction of the longitudinal axis of the carcass part 1, as shownin FIG. 20. In this position, the carcass part 1 is fed to a device inaccordance with the sixth aspect of the invention.

As they enter the device, the hanging wings or wing parts 91 areintroduced between horizontal wing guides 81 which extend substantiallyin the conveying direction of the product carrier 2.

The wings or wing parts 91 are then retained by projections 82, whilethe product carrier 2 conveys the bone parts of the body of the carcasspart 1 onwards. The projections 82 at the same time make a preliminaryincision at the start of the wing, in such a manner that the wings orwing parts 91 which are present remain connected to the meat which ispresent on the carcass part 1.

On account of the fact that the projections 82 are retaining the wingsor wing parts 91 and the product carrier 2 is conveying the bone partsof the body of the carcass part 1 onwards in the conveying direction T,the distance between the wings or wing parts 91 which are present andthe bone parts of the body of the carcass part 1 are increased. Theproduct carrier 2 is also rotated, in such a manner that the saiddistance is increased further.

The increase in the said distance causes a force to be exerted on thewings or wing parts 91. As a result, the fillet 90, which comprisesbreast meat, back meat, shoulder meat and possibly eye meat, and thewings or wing parts 91 which are present are together pulled off thebone parts of the body of the carcass. The inner fillets (“secondfillets”) remain behind on the bone parts of the body of the carcasspart 1, in a state which is such that they can easily be harvested byhand or automatically.

A driver 83 conveys the torn-off assembly comprising the fillet 90 andthe wings or wing parts 91 which are present downwards towardsseparation means 84 which are arranged below the level at which theprocessing of the carcass parts in the device in accordance with thesixth aspect of the invention begins (denoted by X in FIG. 20).

The separation means 84 separate the wings or wing parts 91 which arepresent from the fillets 90, after which wings or wing parts 91 andfillets 90 are discharged from the device by a discharge belt 85.

The devices according to the various aspects of the invention arepreferably arranged along the path along which the product carriersmove. It is not necessary for all the devices described to be used incombination. It is also possible to provide a feature which allows oneor more processing devices to be bypassed.

It is possible for the devices described to be designed as stand-alonemachines, i.e. not combined with an overhead conveyor or other type ofconveyor which guides the carcass parts past various processing devices.

It is not necessary for the product carrier to be able to pivot in aplurality of planes with respect to the path for all the processingoperations described. It is sometimes sufficient for the product carrierto be able to pivot in one plane, or it may even be possible to use arigid product carrier.

There is provision for a processing device which divides the carcassparts through the middle in the longitudinal direction (i.e.substantially in the direction of the backbone and/or breastbone) to beincorporated along the path covered by the carcass parts. It is alsopossible for the processing devices as described above to carry out theprocessing operations on halved carcass parts which have been created inthis way. It is also possible for the processing devices to becompletely designed to process halved carcass parts of this type andtherefore to carry out the processing operations on only one side of theproduct carrier.

There is provision for a processing device which removes any residues ofthe neck skin and/or the crop fat to be incorporated along the pathcovered by the carcass parts. A device of this type is shown in FIG. 22.

There is provision for a processing device which cuts off parts of thecarcass part 1 (such as for example back pieces intended for souppackets) to be incorporated along the path covered by the carcass parts.The shape of the product carrier 2 is preferably adjusted accordingly,so that the blades which cut off the part of the carcass part 1 cannotcause any damage to the product carrier 2. A device of this type isshown in FIG. 26.

There is provision for a processing device which harvests the secondfillets which have remained on the bone parts of the body of the carcasspart 1 after it has moved past the device in accordance with the sixthaspect to be incorporated along the path covered by the carcass part.This is preferably carried out in the manner described in EP 0 695 506and shown in FIGS. 23, 24 and 25. This method involves cutting loose thesecond fillets and the associated pellicle, slitting them along thebreastbone and peeling off the second fillets (cf. FIG. 23, steps I, IIand III, respectively). The second fillets can then be harvested by hand(cf. FIG. 24) or automatically (cf. FIG. 25). Manual harvesting has theadvantage that during harvesting a final inspection for any meatremaining on the carcass part 1 can take place.

It is preferable for the product carrier 2 to be advanced along its pathby a chain conveyor, with the product carrier 2 always located beneaththe chain conveyor.

It is preferable for the product carrier 2 to be pivoted into theoptimum orientation with respect to the device which is used to carryout each individual processing step.

So, apart from the method according to any of the claims 1-12 and thedevice according to any of the claims 13-20, the invention pertains in asecond aspect to a method for processing a carcass part of slaughteredpoultry, which carcass part comprises at least part of a rib cage, meatwhich is naturally present on said rib cage, a neck opening and part ofthe wishbone,

which method comprises the following steps:

-   -   applying and fixing the carcass part to a product carrier, which        product carrier is moveable along a path and which product        carrier engages on the inside of the carcass part,    -   moving a block into the carcass part through the neck opening of        the carcass part, which block has a recess for receiving the        wishbone or that part of it which is present, and which block is        arranged between the two limbs of the wishbone or between the        locations at which these limbs would be located if the entire        wishbone were present,    -   cutting the wishbone or that part of it which is present loose        from the carcass part on the side facing the back side of the        carcass part by introducing a first wishbone blade along one        side of the block, the first wishbone blade having a cutting        edge, the contour of which substantially corresponds to the        outer contour of the complete wishbone,    -   introducing two second wishbone blades into the carcass part on        either side along the block, preferably substantially        perpendicular to the first wishbone blade, the second wishbone        blades substantially following the outer contour of the complete        wishbone, and cutting the wishbone or that part of it which is        present loose from the carcass part, in such a manner that the        wishbone or that part of it which is present is enclosed between        the block, the first wishbone blade and the second wishbone        blades,    -   pulling the block, the first wishbone blade and the second        wishbone blades back out of the carcass path together, in such a        manner that the wishbone or that part of it which is present        remains enclosed between the block, the first wishbone blade and        the second wishbone blades and is thereby removed from the        carcass part.

Preferably, the method according to the second aspect of the inventionis further characterized in that a first wishbone blade which isprovided with wing-joint positioning surfaces as described in claim 1 isused.

Preferably, the method according to the second aspect of the inventionis further characterized in that a first wishbone blade which at leastin part is wider than the outer contour of the complete wishbone isused.

Preferably, the method according to the second aspect of the inventionis further characterized in that a first wishbone blade which isdesigned to cut all the way to the immediate vicinity of the wingsurface is used.

Preferably, the method according to the second aspect of the inventionis further characterized in that after the wishbone or that part of itwhich is present has been removed from the carcass part, compressed airis used to remove the wishbone or that part of it which is present fromthe block.

Preferably, the method according to the second aspect of the inventionis further characterized in that the neck opening is cleared before thefirst wishbone blade is introduced, or more generally, that the neckopening is cleared before performing an operation on the wishbone or apart thereof which is present. Under “clearing of the neck opening” aremoval of skin and/or crop fat and/or other tissue is to be understood.

The second aspect of the invention pertains also to a device forprocessing a carcass part of slaughtered poultry, which carcass partcomprises at least part of a rib cage, meat which is naturally presenton said rib cage, a neck opening and part of the wishbone, the carcasspart having an interior,

-   which device comprises:    -   a product carrier for supporting and retaining the carcass part,        which product carrier is designed to move along a path and is        preferably pivotable in a plurality of planes with respect to        this path, which product carrier is adapted to engage the        interior of the carcass part,    -   a block which is designed to be moved through the neck opening        into the carcass part until it is located between the two limbs        of the wishbone or between the locations at which these limbs        would be located if the entire wishbone were present, which        block has a recess for receiving the wishbone or that part of        the wishbone which is present,-   characterized in that the device also comprises:    -   a first wishbone blade, which has a cutting edge whose contour        substantially corresponds to the outer contour of the complete        wishbone for cutting the wishbone or that part of the wishbone        which is present loose from the carcass part on the side facing        the back side of the carcass part, which first wishbone blade is        designed to be introduced into the carcass part along one side        of the block,    -   at least two second wishbone blades, which are designed to be        introduced into the carcass part along either side of the block,        preferably substantially perpendicular to the first wishbone        blade, the second wishbone blades substantially following the        outer contour of the complete wishbone, and being designed to        cut the wishbone or that part of the wishbone which is present        loose from the carcass part, in such a manner that the wishbone        or that part of the wishbone which is present is enclosed        between the block, the first wishbone blade and the second        wishbone blades,-   and characterized in that the device is designed to pull the block,    the first wishbone blade and the second wishbone blades out of the    carcass part together, in such a manner that the wishbone or that    part of the wishbone which is present remains enclosed between the    block, the first wishbone blade and the second wishbone blades, so    that the wishbone or that part of the wishbone that is present is    removed from the carcass part together with the block, the first    wishbone blade and the second wishbone blades.

Preferably, the device according to the second aspect of the inventionis further characterized in that the first wishbone blade compriseswing-joint positioning surfaces as described in claim 1.

Preferably, the device according to the second aspect of the inventionis further characterized in that the first wishbone blade is at least inpart wider than the outer contour of the complete wishbone.

Preferably, the device according to the second aspect of the inventionis further characterized in that the first wishbone blade is designed tocut as far as the immediate vicinity of the wing surface.

Preferably, the device according to the second aspect of the inventionis further characterized in that the device comprises compressed-airmeans for removing the wishbone or that part of the wishbone which ispresent from the block.

Preferably, the device according to the second aspect of the inventionis further characterized in that the device comprises means for clearingthe neck opening before the first wishbone blade is introduced, or moregenerally, means for clearing the neck opening before performing anoperation on the wishbone or a part thereof which is present. Under“clearing of the neck opening” a removal of skin and/or crop fat and/orother tissue is to be understood.

Preferably, the device according to the second aspect of the inventionis further characterized in that the device is accommodated in a turretmachine.

The second aspect of the invention also pertains to a block which issuitable for use in a device according to the second aspect of theinvention.

In a third aspect, the invention pertains to a method for processing acarcass part of slaughtered poultry, which carcass part comprises atleast part of a rib cage, meat which is naturally present on said ribcage and part of the skin, the carcass part having an interior, whichmethod comprises the following steps:

-   -   applying and fixing the carcass part to a product carrier, which        product carrier is moveable along a path and is preferably        pivotable in a plurality of planes with respect to this path,        and which product carrier is adapted to engage the interior of        the carcass part,    -   positioning the carcass part with respect to a first processing        unit,    -   removing the skin by moving the carcass part past at least two        pairs of interacting, resiliently mounted skinning rolls, that        part of the carcass part which is to be skinned being pressed        onto the skinning rolls, in such a manner that the skinning        rolls grip the skin which is to be removed and pull it off the        carcass part, the positioning of the skinning rolls with respect        to one another being matched to the contour of the carcass part.

Preferably, the method according to the third aspect of the invention isfurther characterized in that both back skin and breast skin is presenton the carcass part, and in that the breast skin is removed before theback skin is removed.

While processing a carcass part as such, mounted on any suitablecarrier, on which carcass part both back skin and breast skin ispresent, a removal of the breast skin before a removal of the back skinis advantageously performed with skinning rolls, or a combination ofscraping means and rolls, the rolls being oriented parallel to thelongitudinal direction of the breastbone, or at right angles thereto.

-   -   The third aspect also pertains to a device for processing a        carcass part of slaughtered poultry, which carcass part        comprises at least part of a rib cage, meat which is naturally        present on said rib cage and part of the skin, the carcass part        having an interior which device comprises:    -   a product carrier for supporting and retaining the carcass part,        which product carrier is designed to move along a path and is        preferably pivotable in a plurality of planes with respect to        this path, and which product carrier is adapted to engage the        interior of the carcass part, and the product carrier being        designed to accurately position the carcass part,    -   at least two pairs of interacting skinning rolls, for gripping        the skin which is to be removed and pulling it off the carcass        part, when a part of the carcass part which is to be skinned is        pressed onto the skinning rolls as the carcass part located on        the product carrier moves past,        characterized in that the skinning rolls are arranged        resiliently, and in that the positioning of the skinning rolls        with respect to one another is matched to the expected contour        of the carcass part.

Preferably, the device according to the third aspect is adapted toremove the breast skin before removing the back skin. The removal ofskin is advantageously performed with skinning rolls, or a combinationof scraping means and rolls, the rolls being oriented parallel to thelongitudinal direction of the breastbone, or at right angles thereto.

In a fourth aspect, the invention pertains to a method for processing acarcass part of slaughtered poultry, which carcass part comprises atleast part of a rib cage, part of the meat which is naturally present onsaid rib cage, part of at least one of the wings and part of the backskin, the breast skin and the wing skin, the carcass having an interiorwhich method comprises the following steps:

-   -   applying and fixing the carcass part to a product carrier, which        product carrier is moveable along a path in a conveying        direction and is preferably pivotable in a plurality of planes        with respect to this path, and which product carrier is        preferably adapted to engage the interior of the carcass part,    -   positioning the carcass part with respect to a first processing        unit,    -   making a first incision in the skin in the region of the        connection between body and wing, on the breast side, in such a        manner that the first incision on any carcass part is located at        virtually the same position on the carcass part, irrespective of        the size of the product,    -   removing the breast skin by moving the carcass part past at        least one pair of interacting skinning rolls, in such a manner        that the skinning rolls grip the breast skin and pull it off the        carcass part, the breast skin tearing off at the first incision        which was made in the skin, with the result that the back skin        and the wing skin remain connected to the carcass part,    -   positioning the carcass part with respect to a second processing        unit, with the carcass part located in a first orientation with        respect to the conveying direction,    -   cutting into the skin in the region of the connection between        body and wing, on the side of the back, with the carcass part,        during the cutting operation, being moved from the first        orientation into a second orientation with respect to the        conveying direction, so that a curved second incision is formed,    -   removing the back skin by moving the carcass part past at least        one pair of interacting skinning rolls, in such a manner that        the skinning rolls grip the back skin and pull it off the        carcass part, the back skin tearing off at the second incision        between body and wing, with the result that a predetermined part        of the wing skin remains connected to the carcass part.

In the method according to the fourth aspect of the invention, it notnecessary to use a product carrier that engages the interior of thecarcass part. It is also envisaged that carriers are used that engagethe outside of the carcass part.

Preferably, the method according to the fourth aspect of the inventionis further characterized in that in the first orientation thelongitudinal axis of the carcass part is directed substantiallyvertically and perpendicular to the conveying direction, with its backside facing in the downstream direction.

Preferably, the method according to the fourth aspect of the inventionis further characterized in that in the second orientation thelongitudinal axis of the carcass part is positioned substantiallyhorizontally, parallel to the conveying direction, and the neck openingof the carcass part faces upstream.

Preferably, the method according to the fourth aspect of the inventionis further characterized in that the depth of the first and secondincisions is selected in such a manner that the meat beneath the skinremains intact when the skin is being cut into.

Preferably, the method according to the fourth aspect of the inventionis further characterized in that before the first incision is made thebreast meat is pressed away from the location in the carcass part wherethe first incision is made.

The fourth aspect also pertains to a device for processing a carcasspart of slaughtered poultry, which carcass part comprises at least partof a rib cage, meat which is naturally present on said rib cage, part ofat least one of the wings and part of the back skin, the breast skin andthe wing skin, the carcass part having an interior which devicecomprises:

-   -   a product carrier for supporting and retaining the carcass part,        which product carrier is designed to move along a path and is        preferably pivotable in a plurality of planes with respect to        this path,    -   and which product carrier is preferably adapted to engage the        interior of the carcass part, and the product carrier being        designed to accurately position the carcass part, first cutting        means for making a first incision in the skin in the region of        the connection between body and wing, on the side of the breast,    -   at least one first pair of interacting skinning rolls, such that        the skinning rolls as the carcass part located on the product        carrier moves past, grip the breast skin and pull it off the        carcass part, with the breast skin tearing off at the first        incision which has been made in the skin, with the result that        the back skin and the wing skin remain connected to the carcass        part,    -   second cutting means for making a second incision in the skin in        the region of the connection between body and wing, on the side        of the back,    -   at least one second pair of interacting skinning rolls, in such        a manner that the skinning rolls, as the carcass part located on        the product carrier moves past, grip the back skin and pull it        off the carcass part, with the back skin tearing off at the        second incision which has been made in the skin, with the result        that a predetermined part of the wing skin remains present on        the one or more wings or wing parts which are present,    -   characterized in that the product carrier and the first cutting        means are adapted to interact in such a manner that the first        incision is located at approximately the same position on the        carcass part of each product, irrespective of the size of the        product,    -   and in that the product carrier and the second cutting means are        adapted to interact in such a manner that the second incision is        located at approximately the same position on the carcass part        of each product, irrespective of the size of the product, the        product carrier, as the second cutting means move past,        executing a movement which is such that an accurately shaped,        curved second incision is formed.

Preferably, the device according to the fourth aspect of the inventionis further characterized in that the cutting depth of the first and/orsecond cutting means can be adjusted in such a manner that the meatbeneath the skin remains intact when the skin is being cut into.Preferably, this is achieved by mounting a retaining device adjacent tothe cutting means that prevents the cutting means from cutting to deepin the carcass part. In case of a the cutting means being a rotatingknife, the retaining device is preferably a disc. This disc has on itsside facing the rotating knife a diameter which is somewhat smaller thanthe diameter of the rotating knife. Further away from the rotatingknife, the diameter of the disc is preferably the same as the diameterof the rotating knife.

Preferably, the device according to the fourth aspect of the inventionis further characterized in that the device comprises means for pushingthe breast meat away from the location in the carcass part where thefirst incision is made before this first incision is made.

-   -   In a fifth aspect, the invention pertains to a method for        processing a carcass part of slaughtered poultry, which carcass        part comprises at least part of a rib cage, meat which is        naturally present on said rib cage on both the breast side and        the back side, the carcass part having an interior which method        comprises the following steps:    -   applying and fixing the carcass part to a product carrier, which        product carrier is moveable along a path and is preferably        pivotable in a plurality of planes with respect to this path,        and which product carrier engages the interior of the carcass        part,    -   making two incisions in the meat on the back side of the carcass        part, which incisions extend on either side of the backbone or        the location in the carcass part where the backbone was located        before being removed, and run substantially parallel thereto,    -   loosening the back and shoulder meat from the bone parts of the        body of the carcass part, in such a manner that a connection        between the back and shoulder meat, on the one hand, and the        breast meat—which is still connected to the bone parts of the        body of the carcass part—on the other hand continues to exist,        the back and shoulder meat being removed by the use of scraper        means which initiate scraping from the incisions which have        already been made on either side of the backbone,    -   removing the breast meat from the bone parts of the body of the        carcass part, in such a manner the breast, back and shoulder        meat is all still joined together when it is removed in its        entirety from the bone parts of the body of the carcass part.

Preferably, the method according to the fifth aspect of the invention isfurther characterized in that the scraper means are arrangedresiliently.

Preferably, the method according to the fifth aspect of the invention isfurther characterized in that the incisions along the backbone are madeusing rotating blades.

Preferably, the method according to the fifth aspect of the invention isfurther, characterized in that after the back and shoulder meat has beenremoved from the bone parts of the body of the carcass part, an incisionis made beneath the shoulder blade, so that substantially all the meatlocated on the ribs is harvested.

The fifth aspect also pertains to a device for processing a carcass partof slaughtered poultry, which carcass part comprises at least part of arib cage, meat which is naturally present on said rib cage on both thebreast side and the back side, the carcass part having an interior whichdevice comprises:

-   -   a product carrier for supporting and retaining the carcass part,        which product carrier is designed to move along a path and is        preferably pivotable in a plurality of planes with respect to        this path,    -   and which product carrier is adapted to engage the interior of        the carcass part, and the product carrier being designed to        position the carcass part,    -   cutting means for making two incisions in the meat on the back        side of the carcass part, these incisions extending on either        side of the backbone or the location in the carcass part where        the backbone was located before it was removed, and run        substantially parallel thereto,    -   scraper means for removing the back and shoulder meat from the        bone parts of the body of the carcass part, which initiate the        scraping-off of the back and shoulder meat from the incisions        which have already been made on either side of the backbone,    -   means for removing the breast meat from the bone parts of the        body of the carcass part,    -   characterized in that the scraper means are designed in such a        manner that during the removal of the back and shoulder meat        from the bone parts of the body of the carcass part a connection        remains between the back and shoulder meat, on the one hand, and        the breast meat—which is still connected to the bone parts of        the body of the carcass part—on the other hand,        and in that the means for removing the breast meat from the bone        parts of the body of the carcass part are designed in such a        manner that the breast, back and shoulder meat is still        connected when it is removed in its entirety from the bone parts        of the body of the carcass part.

Preferably, the device according to the fifth aspect of the invention isfurther characterized in that the scraper means are arrangedresiliently.

Preferably, the device according to the fifth aspect of the invention isfurther, characterized in that the cutting means are rotating blades.

Preferably, the device according to the fifth aspect of the invention isfurther, characterized in that after the back and shoulder meat has beenremoved from the bone parts of the body of the carcass part, an incisionis made beneath the shoulder blade, so that substantially all the meaton the ribs is harvested.

In a sixth aspect the invention pertains to a method for processing acarcass part of slaughtered poultry, which carcass part comprises atleast part of a rib cage, part of the meat which is naturally present onsaid rib cage and part of at least one of the wings, the carcass parthaving an interior which method comprises the following steps:

-   -   applying and fixing the carcass part to a product carrier, which        product carrier is moveable along a path and is preferably        pivotable in a plurality of planes with respect to this path,    -   and which product carrier is adapted to engage the interior of        the carcass part,    -   positioning the carcass part in such a manner that the        longitudinal axis of the carcass part is located substantially        vertically and substantially perpendicular to the conveying        direction of the product carrier, and the wings or wing parts        which are present hang downwards, substantially in the direction        of the longitudinal axis of the carcass part,    -   introducing the hanging wings or wing parts between horizontal        guides, which extend substantially in the conveying direction of        the product carriers,    -   retaining the wings or wing parts which are present while the        product carrier conveys the bone parts of the body of the        carcass part onwards, with a first incision being made at the        same time at the start of the wings, in such a manner that the        wings or wing parts which are present remain connected to the        breast meat which is present on the carcass part,    -   increasing the distance between the wings or wing parts which        are present and the bone parts of the body of the carcass part        by exerting a force on the wings or wing parts which are        present, in such a manner that the fillet, which comprises        breast meat, back meat, shoulder meat and possibly eye meat, and        the wings or wing parts which are present are together pulled        off the bone parts of the body of the carcass,    -   conveying the set comprising fillet and the wings or wing parts        which are present in the downwards direction,    -   separating the fillets and the wings or wing parts which are        present at a location below the level at which the processing of        the products begins,    -   discharging fillets and wings, at a location below the level at        which the processing of the products begins.

The sixth aspect also pertains to a device for processing a carcass partof slaughtered poultry, which carcass part comprises at least part of arib cage, part of the meat which is naturally present on said rib cageand part of at least one of the wings, the carcass part having aninterior which device comprises:

-   -   a product carrier for supporting and retaining the carcass part,        which product carrier is designed to move along a path and is        preferably pivotable in a plurality of planes with respect to        this part,    -   and which product carrier is adapted to engage the interior of        the carcass part,    -   substantially horizontal guides which extend substantially in        the conveying direction of the product carriers, for the purpose        of guiding the wings or wing parts which are present,    -   a retaining means for retaining the wings or wing parts which        are present while the product carrier conveys the bone parts of        the body of the carcass part onwards,    -   first cutting means which, at the same time as the wings or wing        parts are being retained, make a first incision at the start of        the wing, in such a manner that the wings or wing parts which        are present remain connected to the breast meat which is present        on the carcass part,    -   a driver for increasing the distance between the wings or wing        parts which are present and the bone parts of the body of the        carcass part by exerting a force on the wings or wing parts        which are present, in such a manner that the fillet, which        comprises breast meat, back meat, shoulder meat and possibly eye        meat, and the wings or wing parts which are present are together        pulled off the bone parts of the body of the carcass, and for        conveying the assembly comprising fillet and the wings or wing        parts which are present,    -   separation means for separating the fillets and the wings or        wing parts which are present from one another,    -   discharge means for discharging the fillets and the wings or        wing parts from the device,    -   characterized in that the product carrier, during introduction,        is adapted to position the carcass part in such a manner that        the longitudinal axis of the carcass part is located        substantially vertically and substantially perpendicular to the        conveying direction of the product carrier, and the wings or        wing parts which are present hang downwards, substantially in        the direction of the longitudinal axis of the carcass part,    -   and in that both the separation means and the discharge means        are located at a lower level than the level at which the product        carrier is located as it moves in.

Any previously described method is preferably further characterized inthat after the carcass part has been applied and fixed to the productcarrier, the wing parts which are present are stretched.

Any previously described method is preferably further characterized inthat any residues of the neck skin and/or the crop fat are removed.

Any previously described method is preferably further characterized inthat the product carrier is advanced along its path by a chain conveyor,with the product carrier always located beneath the chain conveyor.

Any previously described method is preferably further characterized inthat the product carrier is pivoted into the optimum orientation foreach processing step with respect to the device with which theprocessing step is carried out.

1. A method for processing a carcass part of slaughtered poultry,wherein the carcass part comprises at least part of a rib cage, meatwhich is naturally present on the rib cage, breast meat, bone parts of abody, and at least part of at least one of wing, wherein the carcasspart has an interior and a longitudinal axis, the method comprising: a.fixing the carcass part to a product carrier, wherein the productcarrier is moveable along a path and is adapted to engage the interiorof the carcass part; b. positioning the carcass part so that thelongitudinal axis of the carcass part is located substantiallyvertically and substantially perpendicular to the conveying direction ofthe product carrier, and the at least part of the at least one winghangs downwards, substantially in the direction of the longitudinal axisof the carcass part; c. introducing the hanging at least part of the atleast one wing between horizontal guides, wherein the horizontal guidesextend substantially in the conveying direction of the product carrier;d. retaining the at least part of the at least one wing while theproduct carrier conveys the bone parts of the body of the carcass partonwards; e. making a first incision so that the at least part of the atleast one wing remains connected to the breast meat of the carcass part;f. increasing the distance between the at least part of the at least onewing and the bone parts of the body of the carcass part by exerting aforce on the at least part of the at least one wing so that a fillet,which comprises breast meat, back meat and shoulder meat, and the atleast part of the at least one wing are pulled off the bone parts of thebody of the carcass; g. conveying the fillet and the at least part ofthe at least one wing downwards; h. separating the fillet and the atleast part of the at least one wing at a location below the level atwhich the processing of the products begins; and i. discharging thefillet and the at least part of the at least one wing at a locationbelow the level at which the processing of the products begins.
 2. Themethod of to claim 1, wherein the discharged fillet and at least part ofthe at least one wing are received by a belt conveyor that is arrangedbelow the level where the fillet and the at least part of the at leastone wing are discharged.
 3. The method of to claim 1, wherein theproduct carrier is pivotable in a plurality of planes.
 4. The method ofclaim 3, wherein upon rotation of the product carrier the distancebetween the at least part of the at least one wing and the bone parts ofthe body of the carcass part increases.
 5. The method of claim 3,wherein the product carrier is pivoted into an optimum orientation foreach processing step.
 6. The method of claim 1, wherein upon movement ofthe product carrier along the path the distance between the at leastpart of the at least one wing and the bone parts of the body of thecarcass part increases.
 7. The method of claim 1, further comprisingharvesting of at least one inner fillet.
 8. The method of claim 7,wherein the at least one inner fillet is removed from the bone parts ofthe carcass part after the breast meat and the at least part of at leastone wing is removed from the bone parts.
 9. The method of claim 1,wherein, after the carcass part has been fixed to the product carrier,the at least part of the at least one wing is stretched.
 10. The methodof claim 1, wherein the carcass part further comprises residual neckskin and/or crop fat, and wherein any residual of the neck skin and/orthe crop fat is removed.
 11. The method of claim 1, wherein the productcarrier is advanced along its path by a chain conveyor, and the productcarrier is located beneath the chain conveyor.
 12. The method of claim1, wherein the fillet further comprises eye meat.
 13. A method forprocessing a carcass part of slaughtered poultry, the method comprising:a. providing a carcass part of slaughtered poultry, wherein the carcasspart comprises at least part of a rib cage, meat which is naturallypresent on the rib cage, a neck opening, at least part of a wishbone,breast meat, at least part of at least one of wing, and wherein thecarcass part has an interior and a longitudinal axis; b. applying andfixing the carcass part to a product carrier, wherein the productcarrier is moveable along a path and is adapted to engage the interiorof the carcass part; c. moving a block into the carcass part through theneck opening of the carcass part, wherein the block has a recess forreceiving the at least part of the wishbone, wherein the at least partof the wishbone comprises two limbs and an outer contour, and whereinthe block is arranged between the two limbs of the wishbone; d. cuttingthe at least part of the wishbone loose from the carcass part byintroducing a first wishbone blade along one side of the block, thefirst wishbone blade having a cutting edge with a contour thatsubstantially corresponds to the outer contour of the complete wishbone;e. introducing two second wishbone blades into the carcass part oneither side along the block the second wishbone blades substantiallyfollowing the outer contour of the complete wishbone, and cutting the atleast part of the wishbone loose from the carcass part, so that the atleast part of the wishbone is enclosed between the block, the firstwishbone blade and the second wishbone blades; f. pulling the block, thefirst wishbone blade and the second wishbone blades back out of thecarcass part together, so that the at least part of the wishbone remainsenclosed between the block, the first wishbone blade and the secondwishbone blades and is removed from the carcass part; g. positioning thecarcass part so that the longitudinal axis of the carcass part islocated substantially vertically and substantially perpendicular to theconveying direction of the product carrier, and the at least part of theat least one wing hangs downwards substantially in the direction of thelongitudinal axis of the carcass part; h. introducing the hanging atleast part of the at least one wing between horizontal guides, whereinthe horizontal guides extend substantially in the conveying direction ofthe product carrier; i. retaining the at least part of the at least onewing while the product carrier conveys the bone parts of the body of thecarcass part onwards; j. making a first incision so that the at leastpart of the at least one wing remains connected to the breast meat; k.increasing the distance between the at least part of the at least onewing and the bone parts of the body of the carcass part by exerting aforce on the at least part of the at least one wing so that a fillet,which comprises breast meat, back meat, and shoulder meat, and the atleast part of the at least one wing are pulled off the bone parts of thebody of the carcass; l. conveying the fillet and the at least part ofthe at least one wing downwards; m. separating the fillet and the atleast part of the at least one wing at a location below the level atwhich the processing of the products begins; and n. discharging thefillet and the at least part of the at least one wing at a locationbelow the level at which the processing of the products begins.
 14. Themethod of claim 13, wherein the fillet further comprises eye meat. 15.The method of claim 13, wherein the two second wishbone blades areintroduced into the carcass part substantially perpendicular to thefirst wishbone blade.
 16. A device for processing a carcass part ofslaughtered poultry, wherein the carcass part comprises at least part ofa rib cage, meat which is naturally present on the rib cage, breastmeat, bone parts of a body, and at least part of at least one of wing,wherein the carcass part has an interior and a longitudinal axis, thedevice comprising: a product carrier for supporting and retaining thecarcass part, wherein the product carrier is moveable along a path andis adapted to engage the interior of the carcass part; substantiallyhorizontal guides, wherein the substantially horizontal guides extendsubstantially in the conveying direction of the product carrier, and areadapted to guide the at least part of the at least one wing; retainingmeans for retaining the at least part of the at least one wing while theproduct carrier conveys the bone parts of the body of the carcass partonwards; first cutting means, wherein the first cutting means make afirst incision so that the at least part of the at least one wingremains connected to the breast meat; a driver for increasing thedistance between the at least part of the at least one wing and the boneparts of the body of the carcass part by exerting a force on the atleast part of the at least one wing so that a fillet, which comprisesbreast meat, back meat and shoulder meat, and the at least one part ofthe at least one wing are pulled off the bone parts of the body of thecarcass, and for conveying the fillet and the at least part of the atleast one wing; separation means for separating the fillet from the atleast part of the at least one wing; and discharge means for dischargingthe fillet and the at least part of the at least one wing wherein theproduct carrier is adapted to position the carcass part so that thelongitudinal axis of the carcass part is located substantiallyvertically and substantially perpendicular to the conveying direction ofthe product carrier, and the at least part of the at least one winghangs downwards, substantially in the direction of the longitudinal axisof the carcass part, and wherein the separation means and the dischargemeans are each located at a lower level than the level at which theproduct carrier is located as it engages the carcass part.
 17. Thedevice of claim 16, wherein the product carrier is pivotable in aplurality of planes.
 18. The device of claim 16, wherein the filletfurther comprises eye meat.
 19. A system for processing a carcass partof slaughtered poultry, wherein the carcass part comprises at least partof a rib cage, part of the meat which is naturally present on the ribcage, breast meat, bone parts of a body and at least part of at leastone of wing, wherein the carcass part has an interior and a longitudinalaxis, the system comprising: a device according to claim 16, and anoverhead conveyor for transporting the product carriers along the path.20. The system of claim 19, further comprising a device for harvestinginner fillets from the carcass part.
 21. The system of 19, furthercomprising a device for removing a wishbone from the carcass parts. 22.The system of claim 19, wherein the carcass part further comprises atleast part of a wishbone comprising two limbs and an outer contour,wherein the device further comprises: a block which is designed to bemoved through the neck opening into the carcass part until it is locatedbetween the two limbs of the wishbone, wherein the block has a recessfor receiving the at least part of the wishbone, a first wishbone bladewhich has a cutting edge with a contour that substantially correspondsto the outer contour of the complete wishbone for cutting the at leastpart of the wishbone loose from the carcass part, wherein the firstwishbone blade is designed to be introduced into the carcass part alongone side of the block, at least two second wishbone blades which aredesigned to be introduced into the carcass part along either side of theblock, preferably substantially perpendicular to the first wishboneblade, the second wishbone blades substantially following the outercontour of the complete wishbone, and being designed to cut the at leastpart of the wishbone loose from the carcass part so that the at leastpart of wishbone is enclosed between the block, the first wishbone bladeand the second wishbone blades, wherein the device is designed to pullthe block, the first wishbone blade and the second wishbone blades outof the carcass part so that the at least part of the wishbone remainsenclosed between the block, the first wishbone blade and the secondwishbone blades, and so that the wishbone or that part of the wishbonethat is present is removed from the carcass part with the block, thefirst wishbone blade and the second wishbone blades.
 23. The system ofclaim 19, further comprising a wing stretching device.
 24. The system ofclaim 19, further comprising a neck skin residue removing device. 25.The system of claim 19, further comprising a crop fat removing device.26. The system of claim 19, wherein the overhead conveyor comprises achain conveyor comprising a chain, wherein the chain is located abovethe product carrier.
 27. The system of claim 19, further comprising abelt conveyor, wherein the belt conveyor is arranged below the dischargemeans.
 28. The system of claim 19, wherein the product carrier ispivotable in a plurality of planes.
 29. A method for processing acarcass part of slaughtered poultry, the method comprising: a. providinga carcass part of slaughtered poultry, wherein the carcass partcomprises at least part of a rib cage, meat which is naturally presenton the rib cage, a neck opening, at least part of a wishbone, breastmeat, at least part of at least one of wing, and wherein the carcasspart has an interior and a longitudinal axis; b. applying and fixing thecarcass part to a product carrier, wherein the product carrier ismoveable along a path and is adapted to engage the interior of thecarcass part; c. moving a block into the carcass part through the neckopening of the carcass part, wherein the block has a recess forreceiving the at least part of the wishbone, wherein an entire wishbonecomprises two limbs and an outer contour, and wherein the block isarranged between the two limbs of the entire wishbone or at the locationbetween where the two limbs would be located if an entire wishbone werepresent; d. cutting the at least part of the wishbone loose from thecarcass part by introducing a first wishbone blade along one side of theblock, the first wishbone blade having a cutting edge with a contourthat substantially corresponds to the outer contour of the completewishbone; e. introducing two second wishbone blades into the carcasspart on either side along the block the second wishbone bladessubstantially following the outer contour of the complete wishbone, andcutting the at least part of the wishbone loose from the carcass part,so that the at least part of the wishbone is enclosed between the block,the first wishbone blade and the second wishbone blades; f. pulling theblock, the first wishbone blade and the second wishbone blades back outof the carcass part together, so that the at least part of the wishboneremains enclosed between the block, the first wishbone blade and thesecond wishbone blades and is removed from the carcass part; g.positioning the carcass part so that the longitudinal axis of thecarcass part is located substantially vertically and substantiallyperpendicular to the conveying direction of the product carrier, and theat least part of the at least one wing hangs downwards, substantially inthe direction of the longitudinal axis of the carcass part; h.introducing the hanging at least part of the at least one wing betweenhorizontal guides, wherein the horizontal guides extend substantially inthe conveying direction of the product carriers; i. retaining the atleast part of the at least one wing while the product carrier conveysthe bone parts of the body of the carcass part onwards; j. making afirst incision so that the at least part of the at least one wingremains connected to the breast meat; k. increasing the distance betweenthe at least part of the at least one wing and the bone parts of thebody of the carcass part by exerting a force on the at least part of theat least one wing so that a fillet, which comprises breast meat, backmeat, and shoulder meat, and the at least part of the at least one wingare pulled off the bone parts of the body of the carcass; l. conveyingthe fillet and the at least part of the at least one wing downwards; m.separating the fillet and the at least part of the at least one wing ata location below the level at which the processing of the productsbegins; and n. discharging the fillet and the at least part of the atleast one wing at a location below the level at which the processing ofthe products begins.